SLOW-COOKER BUTTER CHICKEN

Slow-Cooker Butter Chicken image

I spent several years in Malaysia eating a variety of Middle Eastern and Southeast Asian food. This was one of my favorite dishes! There are many versions of butter chicken, but this is similar to the Middle Eastern version I had. -Shannon Copley, Upper Arlington, Ohio

Provided by Taste of Home

Categories Dinner

Time 3h30m

Yield 8 servings.

Number Of Ingredients 16

Previous Next

Ingredients

2 tablespoons butter
1 medium onion, chopped
4 garlic cloves, peeled, thinly sliced
2 teaspoons garam masala
2 teaspoons red curry powder
1/2 teaspoon chili powder
1 teaspoon ground ginger
2 tablespoons whole wheat flour
1 tablespoon olive oil
1 can (14 ounces) coconut milk
1/4 cup tomato paste
1 teaspoon salt
1/4 teaspoon pepper
3 pounds boneless skinless chicken breasts, cut into 1-inch pieces
Hot cooked rice
Optional: Fresh cilantro leaves and naan bread

Steps:

Heat large saucepan over medium-high heat; add butter and onion. Cook and stir until onions are tender, 2-3 minutes. Add garlic, cook until fragrant, 1 minute. Add garam marsala, curry powder, chili powder and ginger; cook and stir 1 minute longer. Add flour. Drizzle in olive oil until a paste is formed. Whisk in coconut milk and tomato paste; cook and stir until combined and slightly thickened, 1-2 minutes. Season with salt and pepper., Using an immersion blender, carefully puree spice mixture. Transfer mixture into a 5-qt. slow cooker. Add chicken; gently stir to combine., Cover and cook on low until chicken is no longer pink, 3-4 hours. Serve with rice. If desired, sprinkle with cilantro and serve with naan bread.

Nutrition Facts : Calories 242 calories, Fat 9g fat (3g saturated fat), Cholesterol 102mg cholesterol, Sodium 407mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 1g fiber), Protein 35g protein. Diabetic Exchanges